Tender meat, crisp breading, and sweet-and-savory sauce. This is katsu, the Japanese food-court classic.
Cut each breast half into 2 cutlets. Place them, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Season generously with salt and pepper. For best results, let them rest in the refrigerator for at least 4 hours and up to overnight after seasoning. Proceed to step 3.
Transfer thigh or cutlet to a clean plate and repeat with remaining meat. If this is done properly, your first hand should touch only dry ingredients, while your second hand should touch only wet, making the process less messy.Fill a large cast iron or stainless steel skillet with 1/3 inch oil. Heat over high heat until shimmering and just shy of smoking, about 350°F on an instant-read thermometer.
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